Description
Nigella Lawson’s Warm Chocolate Tahini and Banana Pudding is a luscious, comforting dessert that combines the nuttiness of tahini with ripe bananas and rich dark chocolate. Baked to a gooey, molten-centered perfection, this pudding offers a delightful balance of flavors and textures perfect for any occasion.
Ingredients
Scale
Fruit and Dairy
- 250g (approx. 2 medium) very ripe or overripe bananas (skin-on weight)
- 50g full-fat Greek yogurt, at room temperature
- 1 large egg, at room temperature
Oils and Sweeteners
- 60ml olive or vegetable oil
- 50g tahini, at room temperature
- 50g caster sugar
- 50g soft dark brown sugar
- 1 tsp vanilla extract
Dry Ingredients
- 60g plain flour (or gluten-free plain flour)
- 25g cocoa powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine sea salt
Additional
- 100g dark chocolate chips
Instructions
- Preheat the oven: Set your oven to 180ºC (160ºC fan). Prepare an ovenproof dish with about 750ml capacity, ideally 18cm in diameter and 5cm deep.
- Mash the bananas and mix wet ingredients: Peel the bananas and mash them either by hand or using an electric mixer. Beat in the oil, followed by the tahini and then the yogurt. Incorporate the egg next, then add both sugars and the vanilla extract, beating thoroughly after each addition.
- Combine dry ingredients and fold into batter: In a separate bowl, whisk together the flour, cocoa powder, bicarbonate of soda, and salt. Gradually beat this dry mixture into the wet batter until no white streaks remain. Gently fold in the dark chocolate chips using a spatula.
- Transfer and bake: Pour the batter into your prepared ovenproof dish, scraping down all the runny batter. Bake in the preheated oven for 40 to 45 minutes depending on your preferred gooeyness in the center.
- Rest and serve: Once baked, allow the pudding to stand for 5 to 10 minutes before serving to achieve the perfect squidgy texture.
Notes
- Ensure bananas are very ripe or overripe for the best natural sweetness.
- Tahini should be at room temperature to incorporate smoothly into the batter.
- Use an ovenproof dish with specified capacity to ensure even cooking.
- For a molten center, bake closer to 40 minutes; for firmer pudding, bake longer.
- Banana skins can be saved for other recipes like Banana Skin and Cauliflower Curry as per Nigella’s cookbook.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Chocolate pudding, Tahini dessert, Banana pudding, Nigella Lawson recipe, Gooey chocolate dessert
